Warm chai spices and walnuts pair up to make this healthy vegan vanilla a soothing ice cream a treat.
For our chai spice mixture I’m keeping it classic with ginger, nutmeg, cloves and cardamom, but skipping the cinnamon. A recent study has shown cinnamon may increase proliferation or cell reproduction in certain cells, so it’s recommended those with breast cancer avoid or limit it.)
The sweetness here comes from just a few dates — which are about 30 grams of sugar per 2-3 dates, depending on size. I’m using 3 here on the medium side, but if my dates are larger I just use 2.
What I love about dates is that 1) they are whole fruits 2) they are loaded with nutrients and 3) they have plenty of dietary fiber. With the full recipe you’re looking at about 4 servings of ice cream, so that’s about 7.5 grams of fruit sugar each.
We’re loading in the protein here with the walnuts, and additional protein powder from Truvani (unflavored, unsweetened). This is the cleanest unsweetened plain protein powder I’ve found and it tastes great!
To make this nut free, simply skip the walnuts and use an organic oat or coconut milk. Since you’ll be taking out the fat from the walnuts which give it a smooth creamy texture, you’ll need to replace the fat with either a coconut cream, or a vegan cream cheese or yogurt.
Special Tools Needed:
Ninja Creami Ice Cream Maker — This was hands down the best purchase of 2023. If you don’t have or want to get a Ninja Creami machine, you can still enjoy this recipe using a blender. Simply blend the ingredients, hand mix in any desired mix-ins, and transfer to freezer safe dish. Freeze for about an hour and enjoy!
Vegan + Paleo Creami Vanilla Chai Walnut Ice Cream
- Total Time: 5 mins + 8 hrs to freeze
- Yield: 4 ervings
Ingredients
- 1 1/2 cup organic almond milk
- 1/4 cup organic almond yogurt, plain unsweetened
- 3 pitted organic medjool dates
- 1/2 cup organic walnuts
- 1 tsp pure organic vanilla extract
- 1 scoop Truvani Unflavored Unsweetened Protein Powder
- 1/8 tsp salt
- 1/4 tsp organic ground ginger
- 1/4 tsp organic ground nutmeg
- 1/8 tsp organic ground cardamom
- 1/8 tsp organic ground cloves
Instructions
- Add all ingredients to blender, liquids in first. Mix until smooth.
- Pour into Ninja Creami container and freeze over night, or for at least 8 hours. Ensure the container is on a level surface in the freezer.
- When ready to process your ice cream, remove the container from the freezer and let sit on counter for about 10 – 15 minutes.
- Process in Ninja Creami using light ice cream setting.
- If your ice cream comes out powdery, respin with a little extra almond milk to ensure a smooth texture.
- Add desired mix-ins. I like to add pumpkin seeds or some extra walnuts to this one.
Notes
If you don’t have or want to get a Ninja Creami machine, you can still enjoy this recipe using a blender. Simply blend the ingredients, hand mix in any desired mix-ins, and transfer to freezer safe dish. Freeze for about an hour and enjoy!
- Prep Time: 5 mins
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